Brie and Sausage Brunch Bake Recipe

Brie and Sausage Brunch Bake Recipe

I've made this brunch bake for holidays, as well as for a weekend at a friend's cabin, and I always get requests for the recipe. It's make-ahead convenient, reheats well and even tastes great the next day. —Becky Hicks, Forest Lake, Minnesota

"I used box turkey stuffing instead of sourdough beard, and it turned out awesome! I suggest this recipe to anyone who loves a good breakfast!"

MY REVIEW

evrhaze User ID: 1274087148880

Reviewed Dec. 28, 2012

"I already have a few tried & true egg & sausage bake recipes, but I wanted to try something different for Christmasbreakfast. The Brie and sweet red peppers variation intrigued me, but I wasn't sure how well the change would go over with the rest of the family. However I needn't have worried, it was a hit and will be added into the rotation of tried and true recipes."

MY REVIEW

lindallang User ID: 4226578193533

Reviewed Jan. 9, 2012

"So tasty! I made this for Christmas brunch and will make it again for next Christmas brunch too!"

MY REVIEW

gramanpop User ID: 3866621193666

Reviewed Jan. 7, 2012

"This recipe was very rich and very good. I did make a few changes: German beer sausage instead of Italian; half and half instead of heavy cream; French bread instead of sourdough; and goat cheese gouda instead of brie (didn't have any). I also halved the recipe, didn't soak it overnight, and used chopped leeks on top instead of green onions that also baked with the rest of the dish. I used tri-colored peppers and horseradish mustard, so I think this dish could have many variations and still be delicious!"

MY REVIEW

perickson User ID: 1884463176285

Reviewed Jan. 2, 2012

"I always make an egg bake for Christmas Day morning, for a family which includes those that a. hate mushrooms, b. can't take any "heat", so I've been searching for years for an egg bake worth making again. This is it! I used Jimmy Dean Maple Sausage in place of the spicy sausage, and used about half of the sweet peppers, otherwise per recipe, and it was a hit all around. My husband and I just finished the last of it for lunch today (Jan 2) and it's just as good reheated. It's going in the Christmas recipe file, for sure. BTW, had to buy a 2-lb round of Brie, so wrapped the rest in crescent roll dough and baked it for New Years Eve - wow!"

MY REVIEW

vieux User ID: 4712790193665

Reviewed Dec. 15, 2011

"Amazing. Make this as stated the first time then adjust and play with your food to your heart's content. Two suggestions:

1. Don't remove the rind. It won't hurt you and is a waste of time and bloody good cheese.

2. Ignore the Parmesan pointers about buying grated or shredded Parmesan. If you want the full and wonderful flavour of this dish buy a wedge of good Parm and grate it yourself. Just my thoughts."

MY REVIEW

stephbosco User ID: 5915093192271

Reviewed Apr. 25, 2011

"Awesome.. I switched out the Sourdough bread for Potatoes o'brien.. Loved it."

MY REVIEW

Karli Gorsline User ID: 2124025113044

Reviewed Dec. 29, 2010

"I made this for our Christmas Day brunch and thought it was wonderful! The sourdough bread gave it a nice flavor. I used chopped sausage links instead of bulk sausage and substituted half the whole eggs with egg whites. I also replaced the heavy whipping cream w/ skim milk to cut more calories. It still turned out amazing- I will use this recipe often, thanks for sharing!"